Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars

Ramos-Escudero, Fernando; González-Miret, M. Lourdes; Viñas-Ospino, Adriana; Escudero, Mónica Ramos

doi:10.1007/s13197-019-03960-x

Cited by 24 publications

(21 citation statements)

References 25 publications

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“…Analysis of variance showed significant differences (p < 0.05) among morphotypes. The L * value of aguaje oil was higher than that of crude palm oil (30.57 to 31.05 U), while higher values were observed in virgin olive oil (78.76 U), virgin sunflower oil (83.21 U), virgin sacha inchi oil (91 to near 100 U), and refined sunflower oil (83.52 U) (Ramos-Escudero et al, 2019;Corbu et al, 2020). The high L * values may be observed in lightcolored oil; this value may decrease due to the vegetable pigments in the edible oils.…”

Section: Aguaje Oil Colormentioning

confidence: 77%

“…However, in sacha inchi oil and olive oil, these values are virtually identical. These differences are probably due to the higher content of carotenoids in aguaje oil compared with other vegetable oils (refined palm oil, refined palm olein, refined palm stearin, olive oil, and sacha inchi oil) (Almeida et al, 2019;Ramos-Escudero et al, 2019). Regarding the a * chromatic coordinate, it was observed that the aguaje oil samples showed the following order: morphotype 1 (18.10 to 26.94 U), morphotype 2 (27.15 to 34.40 U), and morphotype 3 (42.61 to 51.35 U).…”

Section: Aguaje Oil Colormentioning

confidence: 99%

“…Taking into consideration the three morphotypes, the coordinate a * showed an average of 33.60 U. Some vegetable oils that show positive values are crude palm oil, corn oil, and crude soybean oil, while oils with negative values include sunflower, olive, canola, grapeseed, sacha inchi, and refined oils (Almeida et al, 2019;Ramos-Escudero et al, 2019). Giacomelli et al (2006) have reported that more positive a * values are related to yellowish, orange, and reddish colors.…”

Section: Aguaje Oil Colormentioning

confidence: 99%

“…Different extractive techniques that include conventional (hydraulic pressing, expeller pressing, malaxing process, and solvent extraction) and eco-friendly technologies (supercritical fluid extraction, pressurized liquid extraction, microwaveassisted extraction, ultrasonic-assisted extraction, and pulsed electric fields extraction) have been used for the extraction of vegetable oils (Aydar, 2018;Ramos-Escudero et al, 2019;Veneziani et al, 2019;Zhang et al, 2019;Fomo et al, 2020). Supercritical fluid has been used in several Amazon palm trees for oil extraction (Orbignya phalerata, Oenocarpus distichus Mart., and Maximiliana maripa).…”

Section: Introductionmentioning

confidence: 99%

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Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Ramos-Escudero

Gómez‐Coca

Muñoz

et al. 2022

Front. Sustain. Food Syst.

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The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image colorimetry (digital camera), carotenoids, tocopherols, tocotrienols, fatty acids, total polyphenols, and CIELAB color space were analyzed. These findings showed that the oil obtained from morphotype 3 was superior in several analytes (carotenoids, polyphenols, oleic acid, β-sitosterol, campesterol, and stigmasterol), while morphotype 2 and morphotype 1 showed very close profiles. The most similar chemical components in the oils of the three morphotypes were stigmasterol (16.00 to 17.81%), β-sitosterol (66.39 to 68.94%), palmitic acid (15.56 to 20.69%), and oleic acid (73.29 to 79.54%). The chromatic parameters (L*, a*, b*, and Cab*) were quite different except for the hue angle (hab) (66.55 to 69.71 U), which showed some similarity. Aguaje oil is an interesting resource that stands out for its high content of carotenoids. All three morphotypes may be suitable for potential commercial applications.

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Section: Aguaje Oil Colormentioning

confidence: 77%

Section: Aguaje Oil Colormentioning

confidence: 99%

Section: Aguaje Oil Colormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Ramos-Escudero

Gómez‐Coca

Muñoz

et al. 2022

Front. Sustain. Food Syst.

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“…Los valores elevados de índice de peróxido en todos los aceites evaluados (>16 meq O2/ kg), podría deberse a la técnica de extracción, debido a que Soxhlet requiere de calentamiento para recircular el solvente, por lo tanto la extracción no se realiza en frío, como sí se hace en los aceites extra virgen de otras fuentes (Al Juhaimi y Özcan, 2018). Sólo el aceite extraído de las semillas de V. weberbaweri, tuvo un índice de peróxido cercano al límite determinado para aceite de oliva estipulado por la Comisión Delegada de Regulación de la Unión Europea (2019) en 20 meq O2/kg y para aceite de sachainchi producido en Perú hasta 17.47 meq O2/kg (Ramos-Escudero et al, 2019).…”

Section: Discussionunclassified

Actividad antioxidante y ácidos grasos de aceite de semillas de siete frutas nativas de la región Amazonas, Perú

2021

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El principal objetivo de esta investigación fue determinar la actividad antioxidante y el potencial agroindustrial de aceites extraídos de semillas de la región Amazonas (Perú) de siete frutos distintos: Vasconcellea pubescens, Vasconcellea weberbaueri (Harms) V.M, Solanum betaceum, Passiflora edulis, Physalis peruviana, Passiflora tripartita y Spondias purpurea L. Los aceites se extrajeron usando la técnica Soxhlet. Se encontró que los aceites de las semillas de V. pubescens, V. weberbaueri harms, S. betaceum, P. edulis, P. peruviana, y P. tripartita tienen potencial para usarse en el desarrollo de alimentos (IS = 62 a 84; IA = 0.18 a 0.64 %). Se observó heterogeneidad en la estabilidad oxidativa. El aceite de V. weberbaueri fue el más estable (IP = 16.13) y el de V. pubescens (IP = 126.34) fue el más inestable. Se concluye que los aceites examinados tienen un elevado potencial para ser empleados en alimentación humana, en desarrollo de alimentos, en desarrollo de biocombustibles y en otras aplicaciones no alimentarias.

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Interaction effect of cassava starch × buriti oil on the physical properties of edible films

Souza

Piedade

Santos

et al. 2022

eFood

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This work aimed to develop and characterize edible films made with cassava starch and buriti oil in a factorial scheme to verify the effect of the interaction between these factors on the physical properties. The experiment was developed in an entirely randomized design in a 2 × 3 factorial scheme. They were prepared with six different formulations evaluating thickness, water solubility, moisture, water activity, chromaticiy (C*), total color difference (ΔE*), opacity and light transmittance, tensile strength and elongation at break, thermogravimetric analysis, and differential scanning calorimetry. There were effects of each factor on the film properties as well as interaction effects. It was found that with the increase in the concentration of buriti oil, there was a decrease in water solubility, tensile strength, and elongation at break. Higher concentrations of cassava starch increased the thickness and tensile strength. On the other hand, it decreased the moisture content, water solubility, and elongation at break. Transparency, C*, and ΔE* were influenced by the interaction effect between the factors. On the other hand, films with higher oil content showed greater thermal degradation. We conclude that films made with 6% cassava starch and 1% buriti oil present better mechanical and thermal properties with the possibility of application in the food industry.

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Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars

Cited by 24 publications

References 25 publications

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Actividad antioxidante y ácidos grasos de aceite de semillas de siete frutas nativas de la región Amazonas, Perú

Interaction effect of cassava starch × buriti oil on the physical properties of edible films

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